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Monday, September 22, 2014

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Catching up with 100 years of ketchup

Tags: Food
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When my daughter, Jodi, first started dating her husband, Paul, 23 years ago, she was a ketchup addict – she put ketchup on everything, including pizza!Paul was absolutely horrified because he grew up in a house where they almost never used ketchup. Today, Jodi still loves to put ketchup on burgers and fries and she also uses ketchup in her sweet and sour meatballs, but her ketchup intake is under control.Did you know that next to Finland, Canadians consume more ketchup than anyone else in the world? This summer, Heinz Canada is celebrating its 100th anniversary and has developed a recipe for The Great Canadian Heinz Ketchup Cake as a novel way to use it for more than fries and burgers. The cake is unexpectedly red, perfectly spiced and totally delicious – giving it the taste of carrot cake without all the work.
Canadians have the chance to win $25,000 in cash or one of 100 instant win Broil King barbecues from now until Aug. 31 with the Heinz Ketchup Fan of the Century contest. Enter at Heinzitup.com and, in 100 words or less, explain why you are the biggest Heinz Ketchup fan of all time.
Here are two terrific recipes that use ketchup as a main ingredient. The meatball recipe comes from Second Helpings Please and has been passed down from generation to generation. It’s the number 1 recipe on my website ­http://www.gourmania.com. Enjoy…
 

GREAT CANADIAN HEINZ KETCHUP CAKE

 
2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. baking soda

1/2 tsp. each ground nutmeg and ginger
1/2 cup Heinz tomato ketchup
1/2 cup water
2 tbsp. red food colouring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
2 eggs
 
Frosting:
6 oz. brick-style cream cheese, softened
3/4 cup butter, softened
1 tsp. vanilla extract
4 cups icing sugar
 

Preheat the oven to 350. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl.

Stir the ketchup, water and colouring in a separate bowl. Set aside.

Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.

Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.

 TANGY SWEET & SOUR ­MEATBALLS

Source: Second Helpings Please
1 1/2 lb. minced meat
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 egg
2 tbsp. matzah meal
1 1/2 cups ketchup
2 cups ginger ale
 
Combine first 6 ingredients and form into small balls. Combine ketchup and ginger ale in a large saucepan and bring to a boil. Drop meatballs into sauce, cover and simmer for 2 hours. Yield: 6 servings as an appetizer, 4 servings as a main course.

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